Spiced Cherry Tomato Chutney

Submitted by AmandaInOz

"From Jamie Oliver's The Naked Chef 2."

 

• Ready In: 1hr 5mins
• Ingredients: 13
• Yields: 4 jars

ingredients

• 1 onion, finely chopped
• 2 garlic cloves, chopped
• 2 -4 small red chilies, crumbled
• 1 pinch coriander seed, pounded
• 2 cloves, pounded
• 1⁄2 teaspoon nutmeg, pounded
• 1 pinch cumin, pounded
• olive oil
• 4 anchovy fillets
• 3 ounces ripe cherry tomatoes, washed, whole
• 20 ounces brown sugar
• 8 tablespoons red wine vinegar
• salt & freshly ground black pepper

directions

1. Slowly fry the onions, garlic and spices in a little olive oil soft and translucent.
2. Add the anchovies and cherry tomatoes (which you can blanch and remove the skins first if you like.) Shake around and add the sugar, vinegar and salt and pepper at this point.
3. Bring to the boil, stir and simmer gently for 30 minutes before seasoning well to taste and transfer to a few small, sterilized airtight jars, rather than a large one, and seal.
4. If unopened, the chutney will improve in flavor and last up to a year in your cupboard. Once opened, keep in your refrigerator for 1 to 2 months.

Reviews

[Jamie M.]

I wanted to make this as it sounds really nice but I was unsure about the amount of cherry tomatoes. The recipe calls for 3 oz which is about 85 grams, no? I reckon this is about 20 cherry tomatoes, which would mean 1 oz of sugar per cherry tomato. Just didn’t sound right. How does that make 4 jars? Just curious really. I ended up taking bits from this recipe (the spices, the chilli, and the anchovies) and tweaking another - currently cooling in sterilised jars